MEXICAN BEEF AND QUINOA DINNER BOWL

Prep time 15 mins Cooking time 15 mins Serves 4

INGREDIENTS

750g rump steak, trimmed

¼ cup olive oil

2 tbsp mexican spice mix

200g tri-coloured quinoa

400g can black beans, rinsed, drained 2 corn cobs, husks, silks removed ½ small pineapple, peeled and cut into 1cm slices

Finely grated zest and juice of 1 lime 2 tbsp chopped coriander, plus extra to serve

2 long red chillies, seeded, finely chopped 250g cherry tomatoes, halved

1 avocado, seeded, quartered lime wedges, hot sauce, grilled tortillas, to serve

METHOD

Rub steak with combined 2 tablespoons of oil and spice mix until coated. Transfer to a plate, cover and chill until required.

Prepare quinoa following packet instructions. Mix with beans and remaining oil. Season. Set aside. Preheat a barbecue grill or chargrill pan on high. Lightly spray corn cobs and pineapple slices with oil. Grill corn cobs for 10-12 mins, turning, and pineapple slices for 1-2 mins until tender and grill marks appear. Halve pineapple. Slice corn kernels from cob and transfer to a bowl with lime juice, zest, coriander and chilli. Season. Set aside.

On same grill plate, cook steaks for 2 minutes each side until cooked to taste. Rest loosely covered with foil for 5 mins. Slice thickly. Serve steak on a bed of quinoa mixture, topped with corn salsa, pineapple, tomatoes, avocado and extra coriander. Accompany with lime wedges, hot sauce and grilled tortillas.

Tip Quinoa is high in protein and gluten-free.